Ecuadorian Shrimp Cebiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A very delicious, quick and easy to prepare shrimp recipe from Ecuador. The amount of the ingredients may be varied according to taste. Some people like to add some ketchup at the end. Excellent as a breakfast course for the morning after hangover! Or a light lunch with a cold beer. Or as a side dish any time of the day. It goes best with lightly salted unbuttered popcorns and fried green plantain chips if eaten as a main dish. Aaah, brings back fond memories of lying in a hammock on the beaches of Ecuador... Ingredients:
1 lb shrimp, shelled and deveined |
1 cup orange juice |
1 tsp mustard |
2 medium white onions, chopped |
2 medium tomatoes, chopped |
1 tsp cilantro, chopped finely |
1 tsp salt |
1 tsp sugar |
1/4 tsp ground pepper |
Directions:
1. Boil 1 cup of water in a medium sauce pan. Add shrimps and cook for about 4-5 minutes. They will turn pink and curl into a C when ready. Do not overcook as they become rubbery. Take the sauce pan off the stove and let it cool. Do not throw the water away.
2. Dissolve well the prepared mustard paste in the cup of orange juice.
3. Add the orange juice and the rest of ingredients to the shrimp, stir well. Put every thing in a glass serving dish and place the dish in the refrigerator for two hours.
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